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Pie-crust
From The hearthstone; or, Life at home, 1883
Serves 2
Pastry should be baked in a quick oven.
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1833Calories
25 gProtein
175 gCarbs
117 gFat
Full nutrition (33 nutrients)
Calories1833 kcal
Protein25 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat117 g
Saturated Fat28 g
Monounsaturated Fat48 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium1171 mg
Potassium309 mg
Calcium44 mg
Iron13 mg
Magnesium61 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 305. The excerpt below is the record exactly as published.
Pie-crust. — Allow half a pound of shortening to a pound of flour. If liked quite short, allow three-quarters of a pound of shortening to a pound of flour. Pie-crust looks the nicest made entirely of lard, but it does not taste so good as it does to have some butter used in making it. In winter, beef shortening, mixed with butter, makes good, plain pie-crust. Rub half of the shortening with two-thirds of the flour; to each pound of flour put a teaspoonful of salt. When the shortening is thoroughly mixed with the flour, add just sufficient cold water
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